5-Ingredient Peanut Sauce

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Whisking a bowl of simple homemade peanut sauce

Try our go-to, 5-ingredient peanut sauce made with ingredients you likely have on hand right now. Perfect for salads, spring rolls, noodle dishes, and more!

Beautiful wood bowl full of Thai Salad with Marinated Peanut Tempeh topped with our easy peanut sauce recipe

Origin of Peanut Sauce

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it’s most often served with the popular Indonesian dish, satay (skewered, grilled meats).

Our inspired version is not authentic and closer to a Thai-style peanut sauce. For another, more traditional take on Thai-style peanut sauce, try this recipe from Hot Thai Kitchen.

Dipping a salad roll into a bowl of homemade peanut sauce
Wood bowl filled with halved homemade salad rolls and peanut sauce for dipping

5-Ingredient Peanut Sauce

Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!
Author Minimalist Baker
Whisking together homemade peanut sauce in a mixing bowl
4.69 from 74 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (~1/3-cup servings)
Course Sauce
Cuisine Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 1 Week



  • 1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
  • 1-2 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
  • 1-2 Tbsp maple syrup (or other sweetener of choice)
  • 1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
  • 2-3 Tbsp lime juice
  • ~1/4 cup water (to thin)


  • To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
  • Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.



*The best peanut butter to use is made with just peanuts and salt (no other additives). Our favorite brand currently is Wild Friends.
*If subbing coconut aminos know that it isn’t as pungent or salty a flavor as tamari and soy sauce. So you may need to add a bit more than the recommended amount. Season to taste.
*Nutrition information is a rough estimate calculated with the lesser amount of the tamari, maple syrup, and lime juice.
*The above photos show examples of sauce made with peanut butter, cashew butter, and sunflower butter.
*For a more traditional take on Indonesian-style peanut sauce, check out this recipe from Tin Eats.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 223 Carbohydrates: 11.7 g Protein: 10.1 g Fat: 16 g Saturated Fat: 3 g Polyunsaturated Fat: 4.51 g Monounsaturated Fat: 8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 456 mg Potassium: 24 mg Fiber: 2.2 g Sugar: 5.1 g Vitamin A: 4.19 IU Vitamin C: 2.44 mg Calcium: 38.06 mg Iron: 1.14 mg

Reader Interactions


  1. Guest says

    Made this, and will need to try again. For anyone encountering flavour issues, I’m betting it’s the peanut butter being used. I had a very strong crunchy peanut butter that even soy sauce did not impact the taste of, it punched through everything (great peanut butter for toast and cookies though). Might be worth trying with a different kind if you find it overpowering.

    I tweaked the portions until I had a flavour I enjoyed and will use it, but I know my family won’t this way (more for me I suppose!).

    • Support @ Minimalist Baker says

      Sorry to hear it didn’t turn out right! If you’re not using a natural peanut butter, we’d suggest that for best flavor!

  2. Gabby says

    SO GOOD!! I’m a college student so I kind of have to work with what I’ve got and the short list of ingredients pulled me right in. I had to sub rice vinegar for the lime juice because it’s just what I had, and in place of the chili sauce, I used some red-lime-spicy granules (not even sure what they were to be honest) and it was absolutely delicious. I’m not sure if it’s because of my substitutions, but this ended up tasting like the closest thing to mac and cheese I’ve had since becoming vegan – and it’s not even supposed to be a cheese sauce!! New staple recipe!!

  3. Jill says

    Wonderful and easy. I used some homemade chilli oil for the chilli hit, next time, and there will be a next time, I will use a different homemade chilli oil, and the next time, we’ll you get the drift. I also used slightly crunchy peanut butter, fresh ground from a local sore.
    I am hoping to have some left to actually put on food, a wee problem with the tasting spoon.

  4. blanko says

    i’ve been using this recipe for over a year with no changes, and it’s absolutely perfect. umami, tangy, salty, sweet—perfect for pad thai, spring rolls, grilled and raw veggies, etc. my pad thai is just as good as my favorite thai place and it’s all thanks to this sauce. 🙏🙏🙏

  5. Candyce says

    In an effort to eat healthier while chained to my desk, I grabbed some snacking veggies last time i went out shopping — cucumbers, carrots, sugar snap peas, etc. Instead of ranch, a friend suggested a peanut sauce instead. So glad she did.

    Like all good recipe reviews, there are some adjustments in here. In fact I had just about none of the actual ingredients listed but I was desperate and it came out fantastic anyway!

    Made this with crunchy peanut butter, soy sauce, and honey. Didnt have any limes but a dash of rice vinegar did the trick for some acid. And didnt have any sort of chili sauce in the house, closest thing in my cabinet was actually Trader Joe’s chili onion crunch, which is dried onions, garlic, red pepper, and chili flakes in olive oil. Came in a clutch and worked amazing! I was doing my food prep, tried a bit, and ended up eating all my prepped veggies cause i couldn’t get enough of this sauce–had to prep a whole new round of veggies and im definitely excited about my snack for work tomorrow.

    • Support @ Minimalist Baker says

      Love the creative modifications, Candyce! We’re so glad it turned out well. Yay for healthy habits! xo

  6. Lulu Petals says

    Just made this.

    I didn’t know what to do with 3 half empty jars of natural pb and almond buttah, so i put this sauce together. I added the sauce to cooked spaghettini, and that was the meal of the day. I didnt have lime, which would have totally improved the flavour, but it still was delicious. I added minced ginger and hot chili flakes. t’was grand! I kept some of the pasta water to add to the dish, cuz it does get gluey. Tasty nonthelesss.

  7. Kris says

    My goodness, y’all are CLUTCH! MY 2nd recipe from MB this week. I subbed the recipe with PB powder, spicy chili honey, and no lime. It was STILL fantastic over shredded cabbage, and I might’ve licked the bowl…thanks again :P

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the great review and for sharing your modifications, Kris! We’re so glad you enjoyed. xo

  8. Karen says

    This is a delicious peanut sauce! I doubled the recipe , then i didn’t have enough lime juice….so i zested the lime. So good. I never have used lime juice in peanut sauce and it was just perfect. I used coconut aminos and added ginger. Also, i did warm the ingredients on the stovetop to allow easier mixing. served it beside a noodle bowl that included tempeh, sauteed veggies, cabbage, kale, and kim chi. Everone loved it. Thank you for another fantastic recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Karen! That bowl sounds AMAZING! Thank you for the lovely review! xo

  9. Ivaylo says

    Great sauce, will do!

    I wonder what’s the salad on the second picture top to bottom, I wonder is there a recipe for it, I could find it anywhere in the site :)

  10. Chelsea says

    SOO SO delicious! We drizzled it over roasted cabbage wedges and it was to die for. I added an extra tablespoon of red pepper flakes (we bring the heat). It’s a perfect sweet/spicy sauce that I plan on drizzling on just about everything. Thank you Dana and team!!

  11. Stephanie says

    Delicious! Used natural almond butter and liquid aminos. Drizzled the sauce over a bowl of cold rice noodles, blanched pepper strips, asparagus, and shelled edamame. Added some romaine for crunch and avocado because it belongs in everything. Thanks for a simple and delicious recipe!

  12. Linda says

    I just made this for the first time and paired it with chicken breast and whole wheat spaghetti. It was WONDERFUL!!!
    FIVE stars *****

  13. Melissa says

    This was amazing, thanks!! Made it today to coat spicy, roasted eggplant. Put it in the fridge to marinate and cool off for a nice roasted salad dish tomorrow.

  14. Cindy says

    Quick, easy, and delicious! My new go to recipe for peanut sauce. Subbed cayenne for the chili garlic sauce. Thanks for all the wonderful recipes you share, Dana!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Cindy! Thank you so much for your kind words and lovely review! xo

  15. Scott Sheriff says

    I’m wondering if soy measurement should be teaspoons. Mine turned out really dark and thin compared to the picture. I even added more peanut butter but it never really got to that restaurant quality.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it’s definitely 1-2 Tbsp but perhaps you prefer the sauce less salty? I’d recommend trying that next time.

      • Scott Sheriff says

        The salt level was fine, but the sauce was really dark brown, not the peanut butter brown like in the picture. Soy sauce was the only really dark ingredient so that’s why I thought maybe it was too much.

        • Cindy says

          Maybe try tamari sauce, I had good results with that. Give it a try, you might even like it better than soy sauce :)

  16. Jessica says

    My son had an injury that effected his ability to chew and all he felt like eating was this peanut sauce over soba noodles. I cannot tell you how many times I have made this. It made him happy while he was going through a hard time. Great recipe.

  17. Maci says

    This was amazing!!! I was skeptical because sometimes peanut butter can be too much for me, but it was absolutely perfect. I put this over noodles and veggies and will be using in more dishes soon. Thank you so much!

  18. Eve Stewart says

    This was so easy and tasted great! Cilantro and lime are a must. I grated a clove of fresh garlic on the microplane because I only had Chili oil, no chili garlic paste. It was so good. I was shocked I could make a balanced peanut sauce without fresh ginger, which I had none. I’m sure ginger would only make it more delicious. I think a commercial smooth peanut butter like Jif is best here. Thank you for a great staple recipe I will return to!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Eve! Love your creative garlic addition. Thanks so much for sharing!

  19. James says

    This is a terrific recipe, and I’m sure I will make it often. For people who have had trouble with this recipe, I think the key is probably peanut butter made with only peanuts and proper Tamari sauce.

    I used honey, lemon juice and the wrong chili sauce because that’s what I had, and it still turned out great.

    I’m looking forward to trying out more recipes from this site!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Maxine says

    Was not at all a fan of this recipe and we are not fussy eaters in the slightest – ended up discarding it and wasting all the ingredients which I have NEVER done, I can save pretty much anything. Followed the recipe exactly and with perfectly fresh ingredients before you comment that there was something wrong with what I used, but it was beyond saving. Would not recommend.

    • Support @ Minimalist Baker says

      Hi Maxine, we’re so sorry it didn’t turn out well! We’re not sure what could cause that as we make this recipe all the time and many readers have given 5 star reviews. Better luck with the next one!

  21. Joni says

    Thanks Dana! This sauce leveled up our stir fry.
    I used powdered PB (to lower fat content), and air fried my tofu in a mix of Tamari, cumin, coriander and garlic powder and final coat of Nooch. Amazing!! :)

  22. Chris says

    Made it for a Thai themed roasted chicken salad. Subbed the maple syrup (honey) and use crunchy peanut butter. It was AMAZING! Definitely going into the recipe folder for parties as well. :-)

    • Josh says

      I just made this and it just tastes like liquid peanut butter, nothing could overpower the taste of the peanut butter, save yourself the effort and just add warm water to the peanut butter and stir

      • Support @ Minimalist Baker says

        Hi Josh, we’re so sorry to hear that was your experience! We wonder if maybe there was something off about the peanut butter? Does it taste good on its own? This peanut sauce should be really nicely balanced and flavorful.

    • Support @ Minimalist Baker says

      Hi, We don’t think it would freeze well, but we haven’t tried it. Let us know if you give it a try!

  23. Lila Aronoff says

    I’ve been really sick of the same old flavor profile of my food lately, just pairing my tofu with plain teryaki or the same rotation of dips. I decided to give this sauce a try and it was amaazzzingg. I served it over rice with raw tofu and veggies. I think next time it would be delicious even thinner and used to marinade the tofu/veg together on the stovetop. It was so good that I made 4 servings but me and my dad ended up eating basically all of it between the 2 of us. I am going to definitely use this on other things…I feel like it would even be delicious on veggie burgers or egg & rice bowls. Thank you, thank you Dana!

    • Sonia says

      I just made this for some veggies I sautéed on the stove and the baked crispy tofu recipe also on this site. Tasted delicious and you don’t even have to bother marinating. I sprinkled Red curry powder and garlic salt on my tofu before sautéing it and then baking it. While the tofu was baking I sautéed the veg and made the sauce. Great minds think alike!

  24. Heather says

    Excellent! I made this to accompany the “Tofu That Tastes Good: Stir-Fry” Minimalist Baker recipe (which I made with modifications) and it really made the dish. (I served it separately so each person could choose how much to add to their dish.) I used Bragg Liquid Aminos instead of tamari and I used 1/4 tsp ground red pepper instead of chili garlic sauce. Very easy and delicious!

  25. Hanna says

    I’ve made this several times and it’s always a winner. My dad, who is more privy to the likes of ol’ Minnesota Spam and eggs, LOVED it as a dipping sauce for spring rolls. I also use it for pad thai (great with both rice noodles and spaghetti squash.)

  26. Aiden says

    This recipe turned out great! I tweaked it a little by using honey instead of maple syrup and using coconut milk to thin it out and brighten the color/flavor. I also didn’t add lime because I’m cooking for people who do not enjoy the flavor of it. All and all good recipe

  27. Dani says

    Awesome! I used chili garlic sauce (has a rooster on the label) and it had a perfect kick! It can also be used on pasta. Thank you!

  28. Anne says

    My kindergarten students have gotten really into the rainforest lately, and have been very concerned about conservation. One of my students is a vegetarian, and pointed out that meat consumption damages the environment. So we made this today via Zoom paired with an herb-baked tofu recipe from Wegmans. I simplified the wording, held up each written instruction, and then followed their instructions. It was a fun, tasty cooking adventure, and now they’re all excited to make peanut tofu at home with their families!

  29. Patrese says

    Hello. I have made this sauce many times and love it! I don’t know if it has been mentioned but I will often add a tsp of grated fresh ginger and it is even more amazing :)

    • Support @ Minimalist Baker says

      Love that addition! Thanks so much for sharing, Patrese! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Ashley says

    Made this as a dip for fresh shrimp spring rolls. I like salty so I went a bit overboard with the soy sauce and it wasn’t great. I just added more peanut butter and made more to even out the salt. I used more chili garlic sauce in mine because I like spicy. Turned out great. Even my husband who isn’t a big salt guy was really into this dip. I used the leftover sauce with my leftover vermicelli and veggies the next day and it was delicious. Will be making again!

    • MR says

      Yuck. Way too much lime juice. Not sure if the person who made this actually tried it first but it’s not good. I’d cut the lime juice out or only do a tiny amount. It was super bitter and I had to throw it away and start over.

      • Support @ Minimalist Baker says

        We’re so sorry to hear that was your experience! The lime juice should make it tangy, but not necessarily bitter- we almost wonder if one of your ingredients was old?

  31. Amy says

    This sauce is amazing! I made it with my homemade peanut butter. I had to whizz it up in my mini processor to get it smooth. Sooo good. I put it on your tofu stir fry. I’m going to try the pad Thai next. Can’t wait! I was wondering if you can freeze this sauce? Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Amy! Thanks for sharing! We don’t think it would freeze well, but we haven’t tried it. Let us know if you give it a try!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          It will likely thicken, but I don’t think it would break. I wouldn’t recommend letting it boil though. Let us know if you try!

  32. sad sally says

    mine was a flop, i used soy sauce, a crunchy peanut butter, lime juice, honey and it was so so saltly i could not bring it back it ended up in the sink. followed the recipe and did the alternative ingredients. feeling disappointed it was such a waste of ingredients after all the great reviews.

    • Support @ Minimalist Baker says

      Hi there, so sorry that happened! We wonder if the soy sauce could be the issue as it is saltier than tamari.

    • Egle says

      I’ve also messed up my peanut sauce with too much soy sauce. It was awful. I just tried it again according to this recipe (previously I made my own up) and this time I put very little soy sauce – thinking I could add more later if it’s too little. It turned out amazing!

  33. Denise says

    This recipe has been a life saver for months, and dare I say for years to come? Tried this once and have not bought peanut sauce since. This is the holy grail: Delicious, versatile and fast. Stir fried bok choi and enoki mushrooms with rice noodles and this peanut sauce (with extra chili and garlic). Topped with fresh green onion and toasted sesame seeds.

    Thank you for sharing your recipes!

    • Emma Carlsen says

      Delicious! I modified the recipe by first cutting out the water and replacing it with the juice of a whole lime. I then used unsalted crunchy natural PB (same amount) with a spoonful of creamy PB, as well as Sriracha instead of chili paste. Also added a tbsp of white miso paste. I cooked it into spicy peanut noodles and my whole family full of picky eaters loved it!

  34. Jess says

    I’ve made a bunch of peanut sauces for noodles and dipping, and too often, they just end up tasting like slightly garlicky peanut butter. This is one of the better I’ve tried. I used honey vs. maple syrup, soy sauce for the umami element, added grated fresh ginger, and used both chili garlic sauce and red pepper flakes. Easy, has a great consistency, and was wonderful for tossing noodles I then topped with broccoli.

  35. Megan says

    This is THE BEST recipie for peanut sauce that I have found! It is perfectly balanced and it is so versatile. I added a clove of garlic and some fresh ginger, and then did 2 tablespoons each of coconut aminos, the syrup and lime juice, (fresh lime might have been even better but it was totally great with my lime juice from a bottle!!). I am so happy I found this!! Thank you!!

  36. Ryan says

    I’ve made this recipe a few times now! I highly recommend the fresh ginger suggestion! We even use this for things as simple as hand cut fries and wings. Thank you for this great quick recipe!!

  37. Shuvi says

    This sauce was absolutely delectable! I liked that she mentioned to start with the lower quantity for soy sauce and maple syrup because it allowed for some customization. I added a bit more peanut butter and chili garlic sauce and used lemon because I was out of lime. I poured this over some rice noodles and stir fried tofu/veggies, topped with cilantro and crushed peanuts. It was seriously delicious. Make this!

  38. Martina says

    I made this tonight…I’ve made several different peanut sauces over the last month or so and this one…..THIS ONE RIGHT HERE……Perfect!!!!!!!!!! Perfect balance of salty with sweet and tang. All the other ones I’ve made up until today were too salty from the tamari. This is perfection and will be my go to forever more because my family is always craving Thai style dishes and I need quick and this is quick and tasty and amazing and perfect!! Thank you! And I love your blog, my go to for quick delicious recipes without a million ingredients and stuff I usually have on hand! :)

  39. Lili says

    I absolutely love this recipe! I made peanut sauce for the first time in my life today, and I’ll stick to this recipe! It tastes amazing, I could just eat it on its own. I added a little garlic salt since I had only red chili sauce, without garlic in it. And I used coconut aminos.
    Next time, I think I will use less sweetener (I used about 1 Tbsp honey), it’s a bit too sweet for me. But I will be making it again soon, for sure.
    Thank you for sharing your recipe!

  40. Fer says

    One of the best recipes for peanut sauce, I served it with veggie and chicken wraps. You do have to taste to adjust it, however the basics are all covered, its foolproof. Give it a chance, you’ll fall on this for many recipes.

  41. Jackie Z. says

    What are some other peanut butter brands you recommend to get that smooth, creamy consistency? I seem to always struggle in getting my peanut butter in a nice liquid state to dip things in.

  42. Lisa E says

    Tonight I had a craving for noodles, broccoli, and peanut sauce, however, I had thrown out my store bought peanut sauce a while ago after reading the ingredients and being appalled! I found this simple recipe and surprisingly, I had all the ingredients on hand. It really hit the spot. I used coconut aminos in mine. Next time I might try honey instead of maple syrup and chili sauce instead of red pepper flakes to get it a little spicier! So much room for variations. Can’t wait to play around with it some more!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Lisa. Next time would you mind leaving a rating with your review? It’d be super helpful for us and other readers!

    • Support @ Minimalist Baker says

      The lime juice is an important ingredient in this recipe. If you are wanting to replace it with something else, rice vinegar might work- though we haven’t tried it and cannot guarantee results! Hope that helps!

  43. Nicole Gard says

    Pretty good for easy peanut sauce! I couldn’t imagine adding water to something like this, so I added coconut milk instead, and it was nice and creamy, with more flavor! (Totally recommend sub-ing coconut milk if you havr it on hand). I also threw in a little ginger and coriander to make it taste a bit more Thai. :)

  44. Dan says

    I made this in roughly the same quantities, but substituted rice wine vinegar for lime juice, honey for maple syrup, and sriracha for the chili sauce (to avoid going shopping!). Added a little bit of tamarind puree and a few drops of sesame oil. I used crunchy 100% peanut butter. It was so delicious with fried tofu, rice vermicelli and salad.

  45. Sherry says

    I made this to go with lettuce wraps that I took to a potluck, and it was awesome! Someone had a peanut allergy, so I used almond butter, which I find less flavorful than peanut butter. I ended up doubling the garlic-chili paste and using all three tablespoons of lime juice—but it worked great.

  46. Rebecca says

    Drop the mic, I will never buy peanut sauce again! I made it with coconut amino (garlic sauce), maple syrup, ginger puree, lime juice, creamy peanut butter, water, and sriracha chili sauce. Amazing! Thanks so much for the recipe, totally in love!

  47. Deb H says

    Superb!!! I will be making the all the time. I am working on clean eating right now and this fits right in with what I want to do! It tastes GREAT!!

  48. David says

    Great recipe. I added a little olive oil and coconut water, which added a lightness. Loved the result. Used it on a vegetable stir fry with cauliflower rice. Everyone raved.

    • Aly says

      Love this recipe and have used it a ton already! I was just wondering, for storing, do you recommend keeping it in the fridge? And if so, how do you go about getting back the consistency? Is the microwave fine? Thanks!

  49. Jewel says

    Sooooo good. I was being lazy and microwaved it. I only had chunky peanut butter which I actually liked the chunks of peanuts in it, Coconut aminos, and I used sriracha sauce for the chili pepper. I absolutely love it. I travel a lot and have grown to love and use peanut sauce in about everything. Thinking of it on vanilla ice cream too lol. This took me 2 minutes to make. Then added to shredded baked chicken. I’ve been craving peanut sauce and glad I found this recipe. Its in mmyt permanent use all the time recipes now

  50. JoJo @ (Elle et Moi.co) says

    Just made to go along with vegan pad thai and the Thai yellow mango Curry :) It’s delicious and I know will be perfect with the pad thai tonight

  51. Allie Gee says

    I’ve purchased bottled peanut sauce, and there’s no comparison! This is great! But I tripled the recipe, and there’s no way I’ll eat it all in a week! Can it be frozen, or bottled in some method where it can last, like store-bought?

  52. Jill says

    Wow! This is so much easier and waaaaay tastier than other peanut sauce recipes I’ve tried. This is my new go-to. Fabulous.

  53. Stephanie Gillen says

    Made this tonight when our carry out was missing sauce for spring rolls. It’s great, better than what I would have received with the order, and super easy to make! I used agave nectar as the sweetener.

    • Support @ Minimalist Baker says

      We don’t recommend freezing it, Ruby but you can store leftovers covered in the refrigerator up to 1 week!

  54. Oriana says

    Five stars for this quick peanut sauce. I just “dump” everything in a small food processor and that’s it! Wonderful on any kind of cabbage, kale, brussel sprout salad. If you go to Trader Joe’s it is fantastic on their “Cruciferous Crunch collection” with added grated carrot, Persian cucumbers and diced apple. Sometimes, particularly if I am using it on cooked tempeh or tofu or on stir fry, I add some grated ginger and minced garlic.

    • Support @ Minimalist Baker says

      Hi Ethel! That should be about 133g of peanut butter and 59 ml of water. Hope this helps!

      • Ray says

        You can switch between US & metric under the Ingredients title.. I just made the sauce. Tastes great even when I added a tablespoon of tahini paste by mistake !

  55. Donna Elazar says

    Made it, so yummy! Put it on rice, roasted veggies, and baked tofu. Instead of chili garlic sauce (my partner doesn’t do spicy!), we minced a clove of garlic, and added some fresh shredded ginger and tumeric for added flavor. Also added in like 1/2 tsp miso since we did the coconut aminos (see note). Great base recipe!

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